Characteristics

The most common mussels resemble small black or dark-blue clams. Their shells are not as heavy as clamshells. Their flesh is yellow to orange in color and firm but tender when cooked. Mussels are harvested worldwide and are also extensively farmed.

Green mussels, from New Zealand and Southeast Asia, are larger and have a lighter-colored gray or tan shell with a green edge. Green mussels often command premium prices.